My wife and son were very pleased with the cupcakes. The only things I would change would be to let the cream cheese soften more before mixing and let them sit for a half hour or longer. My cupcakes rose and fell. I like the idea of crumbled graham crackers but I am afraid they will be messier to eat with your fingers.

Hi! I wanted to tell you that we found your site a few months back when at the cottage as a family. We needed a recipe for pancakes, and my Dad pulled out his iBook and did a Google search. Being an engineer himself, and a gourmand, you can imagine his total excitement at finding a website for engineers who love to cook! Your recipe was great, too. Thanks very much for your hard work!

I made this recipe according to the directions, and like others have mentioned, by the time the room-temperature cream cheese was fully incorporated into the mixture, the eggs suffered and as a result I experienced the rise, crack and fall result. And it makes about 14 cheesecakes, so I placed them on heavy-duty foil to bake alongside the muffin pan, which worked well.

The second time I made them, I did what typical cheesecake recipes state, and that is to beat the cream cheese till smooth before the addition of any other ingredients. As a result, they turned out perfectly the second time around.

I found that 1/2 cup sugar is too much. The rich cheesecake flavor tastes best when made with only 1/3 cup.

I'd like to top mine off with strawberries, but is it okay to add the strawberries after baking the cheesecakes, or do you have to bake the cheesecakes with the strawberries?

Topping after is fine, but the strawberry (or strawberry pieces) won't be embedded in the cheesecake. It's mostly a matter of aesthetics but the short cooking time may alter the taste of the fruit a little (mostly mellow out the flavors).

I have abandoned all hope of ever being a good kitchen mechanic, because my brain apparently does not accept the need to follow anything remotely resembling scientific method. That said, this is a good opportunity to say how much I enjoy this site --it's my favorite cooking resource, even if I then proceed to ruin all your hard work.

Made the little cheesecakes, but modified the recipe in response to other readings. I added sour cream and heavy cream (amounts by eye) to the cream cheese and egg and sugar mixture, and I used ginger snaps as the base. Then I cooked it all in a water bath.

And then (don't hate me!) I completely failed to adjust the cooking time.

What's worse is I'd decided to do them as caramel apple cheesecakes, based on a cake slice I once had at Dufflett's in Toronto (to DIE for), so I'd place thin slices of apple on top of each one of the cakes...

...meaning I could not observe the giggle factor!

Yes, you're reading this whole thing right. I changed the ingredients and the cooking method but not the cooking time, and failed to provide a way to properly observe the results.

Kill me now.

On the up side, the newly dubbed "cheesecake puddings" were AMAZING. I pooled hot caramel on top of each one. They had to be eaten with spoons, but they were delightful.

I have been asked to try again (with some greater care in the procedure) and will report back with the result.

This recipe was awesome, and I also got more than 12 cheese cakes (not that I minded at all ). Only thing I did different was a swiped the recipe for a graham cracker crust from another recipe, can't remember which at the moment or even if it was on this site, since I had no desire to invest in vanilla wafers for just this recipe (not a huge fan of the things) and to me only Eli's is allowed to not have a graham cracker crust, little extra work but it was so tastey ! I did make the mistake of getting impatient and trying one before it was chilled, boy was that disgusting, especially since I generally eat my cheesecake when it is still frozen! Oh and I didn't put fruit on it since I like my cheesecake plain, would definately make this recipe again!!!

this is kewl as it comes with pictures to assist..cause i'll have no idea how it suppose to look like when i get my hands on...i'll like to make a normal cupcake for a start but i couldn't find the steps to do it..
and for the cheese cupcake.. how should i make a chocolate cheese cupcake? my dad loves them more.. would like to bake my first time for christmas thank you..

I have found that, after the cakes have cooled, you can flip the muffin pan onto a baking sheet. Place the baking sheet on top of the muffin pan, "flip" and the cakes will stay on the baking sheet (inverted), Cakes are easier to handle in the liners without disturbing their appearance and will not stick to the baking sheet. Turn them back over onto the serving dish and refridgerate.